Mushroom Rice

Ingredients

• 70 g (½ cup)slivered almonds
• 60 g (4 tablespoons)butter
• 3 clovesgarlic, minced
• 454 g (1 lb)cremini mushrooms, sliced
• 1 smallonion, diced
• 285 g (1½ cups)uncooked long-grain rice (basmati was used)
• 1 teaspoonfresh thyme
• ½ teaspoonsalt
• ¼ teaspoonblack pepper
• 590 ml (2½ cups)vegetable stock (or beef or chicken stock, or water)
• 15 g (¼ cup)chopped fresh onion

Instructions

1. 1

   Toast almonds

   Toast the slivered almonds in a pot for 1–2 minutes, then transfer them to a bowl.

2. 2

   Brown mushrooms

   Melt 2 tablespoons of butter in the same pot and add the sliced mushrooms. Cook for 6–7 minutes, until browned and caramelised. Add the garlic and cook for 1 more minute. Transfer the mushrooms and garlic to the bowl with the almonds, then cover to keep warm.

3. 3

   Cook the rice

   Add the remaining 2 tablespoons of butter to the pot, followed by the onion. Cook for about 1–2 minutes, until tender and translucent. Stir in the rice, thyme, salt and black pepper, then cook for 1 minute to toast the rice. Pour in ½ cup of stock and scrape up any browned bits from the bottom of the pot. Add the remaining stock and bring the rice and stock to the boil. Turn the heat to low, cover and simmer for 20 minutes without opening the lid or stirring. Cooking time varies with the type of rice, so check the packet instructions.

4. 4

   Finish and serve

   Take the pot off the heat and leave it covered for 10 minutes. Remove the lid and fluff the rice with a fork, then stir in the mushrooms and toasted almonds. Taste and adjust the seasoning, sprinkle with the chopped green onions and serve warm.

What is mushroom rice?

Mushroom rice is a pilaf-style side dish in which rice cooks with stock and aromatics, then is combined with savoury mushrooms. Pilafs have roots in cooking traditions across many regions; this American-style version pairs long-grain rice with browned cremini mushrooms and almonds.

The ingredients are cooked in stages, so the mushrooms can caramelise before the rice goes in. That gives the finished dish contrast: fluffy grains, tender mushrooms and crunchy nuts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 8g protein, 46g carbs, 12g fat.

The rice and stock provide most of the carbohydrates, while butter and almonds contribute much of the fat; the mushrooms and almonds also add some protein. Serve a portion with vegetables and a protein-rich main to make a more balanced plate.

Choosing the ingredients

Rice: Long-grain rice keeps the grains distinct, and basmati is one option. Check its packet for cooking guidance, as varieties can need different amounts of liquid or time.

Mushrooms: Cremini bring a deep, savoury flavour. Slice them evenly so they cook at a similar pace and have plenty of contact with the hot pot.

Stock: Vegetable stock keeps the dish meat-free, while beef or chicken stock gives it a different savoury note. Water also works, though the finished rice will have a milder flavour.

Why brown the mushrooms first?

Brown the mushrooms in butter before cooking the rice, and avoid crowding them in the pot. They need time to release moisture and colour rather than simply steam.

Adding the garlic after the mushrooms have browned helps it cook briefly without burning. Keep the mushroom mixture covered while the rice simmers so it stays warm for folding in later.

Getting fluffy rice

Toasting the rice in butter coats the grains and gives them a lightly nutty flavour. Pouring in a little stock first also loosens the browned bits from the bottom of the pot.

Once the stock reaches a boil, lower the heat, cover the pot and leave the rice undisturbed for the stated 20 minutes. Resting it off the heat for 10 minutes before fluffing gives the grains time to finish absorbing moisture.

Finishing with texture

Fold in the mushrooms and almonds after the rice has rested, rather than simmering them with it. This keeps the almonds crisp and lets the browned mushroom flavour spread through the pilaf.

Use a fork to fluff the rice gently, then taste before adding more seasoning. The stock may already contribute salt, so adjust to suit the ingredients you used.

What to serve with it

Serve the pilaf warm alongside roasted vegetables, grilled chicken or baked fish. Its buttery, savoury flavour also pairs well with a crisp green salad.

For a more substantial meal, serve it with a protein-rich main and vegetables. The rice is also convenient for a shared table, where it can be spooned alongside several dishes.

Recipe notes & tips

• Toast the almonds in the pot before adding any butter, and watch them closely so they do not scorch.
• Give the mushrooms room in the pot so they brown instead of steaming.
• Scrape the browned bits into the stock when you add the first ½ cup.
• Keep the lid closed throughout the simmer and the 10-minute resting period.
• Check the rice packet for timing guidance, since the method notes that cooking time varies by rice type.

Variations

• Swap the stock: Use beef or chicken stock instead of vegetable stock for a different savoury flavour.
• Use water: Replace the stock with water for a milder pilaf.
• Change the rice: Try another long-grain rice, adjusting the cooking according to its packet instructions.
• Try another nut: Replace the slivered almonds with another nut you enjoy, toasted before setting aside.
• Add fresh herbs: Finish with another chopped herb alongside the green onion.

Common mistakes to avoid

• Crowding the mushrooms: They can steam instead of browning; cook them in batches if the pot is too full.
• Burning the garlic: Add it after the mushrooms have browned and cook it for only 1 more minute.
• Stirring during the simmer: The rice can cook unevenly; keep the pot covered and undisturbed for 20 minutes.
• Lifting the lid to check: Steam escapes; wait until the simmer and 10-minute rest are complete.
• Skipping the rest: The rice may be less evenly finished; leave it covered off the heat for the full 10 minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a small splash of water or stock if the rice seems dry.

Frequently asked questions